Lamb Ragu

• 2 1/2 cups left over lamb roast chopped

• 2 Tbsp olive Oil

• 1 large brown onion, finely chopped

• 2 garlic cloves, crushed

• 4 slices pancetta, finely chopped

• 2 medium carrots, peeled, finely chopped

• 2 celery stalks, finely chopped

• 1/4 cup chopped fresh herbs (such as rosemary, thyme and sage)

• 1/2 cup red wine

• 1 Tbsp Balsamic Vinegar

• 1- 20 oz jar of Barilla Vero Gusto Marinara sauce ( I used Calabrian chili or Heritage)

• 1 pkg dried pappardelle pasta

• Shaved parmesan cheese, to serve

In a large heavy-based saucepan over medium-high heat add Add onion, garlic, pancetta, carrot, celery and herbs to pan. Cook, stirring occasionally, for 10 to 12 minutes or until onion has softened. Add wine ad balsamic. Cook for 1 minute. Add jar of Marinara and lamb. Stir to combine. Cover. Reduce heat to low. Simmer, and stirring halfway during cooking, for 45 minutes.

Meanwhile, cook pasta in a large saucepan of boiling, salted water, following packet directions, until tender. Reserve 1 cup of starchy pasta water, Drain Pasta.

Transfer to a platter.

Add a little (1/4 cup) starchy water to lamb mixture if needed or desiring more sauce.

Top pasta with lamb mixture and parmesan.

Serve and Enjoy!
serves 4